I’ve always been fascinated by how many different dishes you can create using just, eggs and flour. Fregola is a sardinian couscous like rounded shaped kind of pasta the preparation of which (starting from scratch with your bare hands) is a lot of fun. Most people consider fregola with clams one of the staples in the entire cooking Sardinia tradition, especially down in the south. In the current recipe I am going to present a version of mine of the dish, varied by adding mussels and grey mullet bottarga. Simple, yet stylish this dish is a good example of balance between flavours.